Summertime salads

10 Jul

When the weather is warm, sometimes you just want something simple to put together without turning on the stove or oven.  That is why I think salads make the perfect summertime meal.  There are so many options and variations of what you could put together, the possibilities are endless.

Now, salads often get a bad rap in my opinion.  Many people think that they aren’t substantial or refer to them as rabbit food.  These people obviously haven’t tried one of my salads.  When I make a salad I make it a well balanced meal, by including in it fats, protein, carbohydrates and of course, vegetables.

Here are some salads that I’ve put together that are so delicious and filling.  Any of these would be perfect to take to a summer barbecue, picnic or potluck.

 

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Italian pasta salad  

1 zucchini and squash, spiralized

3 tomatoes, diced

1/2 onion, diced

1 can garbanzo beans

1/2 jar capers

Squeeze lemon

Garlic powder

Sea salt and pepper

Dressing:

1/4 cup olive oil

2 tbsp red wine vinegar

1 tsp pure maple syrup

Oregano

Sea salt and pepper

Use a spiralizer to cut the zucchini and squash.  If you don’t have a spiral slicer, you can also use a vegetable peeler.  Doing this will give you wide, thin noodles, similar to fettuccine

In a small bowl, add together all the ingredients for your dressing.  Whisk well to combine.

Add the rest of the ingredients to the zucchini noodles, drizzle with the dressing and stir until the salad is well mixed


 

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Bean, Corn and Edamame Salad 

1 can black beans

1 can pinto beans

2 cups corn

1 cup edamame

1/4 onion, diced

1/2 red pepper, diced

2 cups spinach, roughly chopped

2 small avocado, diced

sea salt

pepper

cumin

Thaw the corn and edamame, if using frozen. Place in a collender, run some warm water over them and let sit

Drain and rinse the beans, place into a large bowl

Add the rest of the ingredients and mix well

Chill for 30 min before serving


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Red and Green Quinoa Salad  

For the salad:

1/2 cup red quinoa

1 cup chopped kale

1/2 head broccoli, cut into small florets

1/4 diced avocado for garnish

For pesto sauce:

1 cup basil leaves

1/2 cup walnuts

3 artichoke hearts, canned

1/3 cup olive oil

juice of 1/4 lemon

garlic powder

sea salt

Make the sauce by adding all the ingredients except for the oil into the food processor. Pulse and slowly add the olive oil, process until it is a smooth sauce

Prepare quinoa according to directions, take off the heat and add the broccoli and kale while it is still hot (causing the kale to wilt and the broccoli to lightly steam

Pour the desired amount of sauce over the quinoa salad, I used a little over half of what the recipe made

Mix well and serve either chilled or at room temperature (I thought it tasted great either way!)

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2 Responses to “Summertime salads”

  1. Bunny Eats Design July 10, 2014 at 10:56 pm #

    Nice round up. The salads I make are always substantial and I tend to overeat when it comes to salads because I think I can and end up feeling full for hours! Beans, pasta, quinoa, millet are all great salad additions to bulk it up a little.

  2. Ema Jones July 11, 2014 at 11:07 am #

    Great salads…
    Enjoy yummy summer salads..
    http://bit.ly/1lxYufX

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